In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon pieces and potato chips.
Ingredients
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1 cup all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon coarse salt
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1 stick unsalted butter, room temperature
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⅓ cup packed light-brown sugar
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⅓ cup granulated sugar
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½ teaspoon pure vanilla extract
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1 large egg
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8 slices cooked bacon, 3 slices cut crosswise into 20 pieces, remaining 5 slices finely chopped (½ cup)
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¾ cup chopped dark chocolate (4 ounces)
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2 cups coarsely crushed salted potato chips
Directions
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Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Beat together butter and sugars with a mixer on medium-high until fluffy, about 2 minutes. Add vanilla and egg, and beat on medium until combined.
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Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips.
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Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon. Bake until golden, 13 to 15 minutes. Let cool completely on baking sheet on wire rack.